Summer is nearly upon us, can you believe it? With these temperatures, how could you not? Today, we are celebrating the upcoming season with a light and crisp summer salad. Chef Douglas Ruley, the Director of Culinary Operations with SoDel Concepts is here to show us how simple it is to throw together. He says it is the perfect side dish when grilling out this summer. If you’d like to try it for yourself, here’s what you’ll need!
Summer Tomato & Charred Sugar Snap Pea Salad with Buttermilk Dressing
Dressing
- 4 tbs fine cut chives
- 1 minced shallot
- 1 cup buttermilk
- ¼ cup mayo
- 1/3 cup yogurt
- Juice of 1 lemon
- 1 tsp honey
- Pinch kosher salt
- Pinch black pepper
Combine ingredients in a small bowl and whisk until well incorporated. Chill before serving.
Salad
- 1 lb fresh sugar snap peas
- 6 large really ripe tomatoes (beef steak)
- Splash of olive oil
- Pinch of sea salt
- Handful of pea shoots
Toss sugar snaps in olive oil and salt. Broil or grill on high until peas are charred. Set aside.
On a serving platter, place thick cut ripe tomatoes, with a spoon drizzle the buttermilk dressing. Place sugar snap on top, garnish with torn pea shoots and sea salt. Enjoy!
